Breaking Bread: Sauce au Vin Blanc (white wine sauce) for Seafood

Nov 01, 2017 08:30AM
● By Jason Huddle

Breaking Bread: Sauce au Vin Blanc (white wine sauce) for Seafood

One of the basic
sauces that goes perfectly with every type of seafood is the sauce au vin
blanc. Unfortunately, most people make it improperly – here is the correct
technique of making a good white wine sauce.

Ingredients

3 shallots, diced
thinly

1 cup white wine

Juice from half of
a fresh lemon

3 cups fish
stock

3 cups heavy cream

Pinch of
salt

Pinch of black
pepper

2 tablespoons
butter

INSTRUCTIONS

Place the shallots
in a saucepan and cook on medium heat until they are clear. Add the wine and
reduce the heat to low. Next, add the lemon juice and some lemon zest
(optional). Pour in your fish stock and cook on low heat until the mixture
thickens. Add the heavy cream and simmer until mixture is reduced by one-half.
Add salt and pepper to taste. Once the mixture has thickened, add the butter
and mix thoroughly. Your Sauce au Vin Blanc is ready! Bon Appetit!